Broccoli-Cheese Pie
If you want to give this a fancy name, call it crustless quiche. For a vegetarian version of this satisfying family supper, simply omit the Canadian bacon.
Ingredients:
2 tablespoons plain dry breadcrumbs
4 large eggs
1 1/4 cups 1% milk
1/2 teaspoon hot sauce, such as Tabasco
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
2 cups cubed whole-wheat country bread (2 slices, crusts removed)
3 cups broccoli florets
2 teaspoons extra-virgin olive oil
4 slices Canadian bacon, diced (2 3/8 ounces)
1 medium onion, chopped
1 cup grated Monterey Jack or part-skim mozzarella cheese (4 ounces)
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Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray. Add breadcrumbs, tilting to coat bottom and sides.
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Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator.
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Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely.
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Heat oil in a medium nonstick skillet over medium-high heat. Add bacon and onion; cook, stirring often, until softened and light golden, 3 to
5 minutes. Add onion mixture and broccoli to the egg mixture; stir in cheese. Pour into the prepared pan, spreading evenly. -
Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve.
Makes 6 servings.
226 calories per serving; 13 g total fat (5 g sat, 3 g mono); 172 mg cholesterol; 15 g carbohydrate; 15 g protein; 3 g fiber; 478 mg sodium…to reduce sodium content, try using a salt substitute and ask your Dr. what an appropriate sodium level would be.
B-man 